Fall To Your Knees Mac And Cheese
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Serves/Makes: 10
Ready in: 30-60 minutes
- 3 1/2 cups elbow macaroni
- 4 ounces cream cheese, softened
- 2/3 cup sour cream
- 1 1/3 cup heavy cream
- 1 1/3 cup half-and-half
- 1 egg
- 2 tablespoons all-purpose flour, more as needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard powder
- 1/8 cayenne pepper, more to taste
- 1/8 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 10 ounces Velveeta processed cheese, cut into 1-inch cubes
- 10 ounces white cheddar cheese, cut into 1-inch cubes
- 15 ounces Gruyere cheese, shredded
- 1 1/2 cup Colby Jack cheese, shredded
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Cook the pasta to al dente as directed on the package. Drain well and add to the greased baking dish. Place the cream cheese and sour cream in a large mixing bowl. Beat on low speed with an electric mixer until just blended. Add the heavy cream, half and half, and egg. Continue to mix on low speed until all is incorporated and smooth, scraping down the sides as needed. With the mixer running on low speed, add the flour, Worcestershire sauce, garlic powder, onion powder, mustard, cayenne, nutmeg, and salt. Mix just until incorporated. Top the pasta in the baking dish evenly with the processed cheese, white cheddar, and Gruyere. Press down lightly so the cheese sinks into the pasta a bit. Pour the cream mixture evenly over the top of the cheese. Top with the shredded Colby Jack cheese. Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until the cheese is lightly browned and the center is bubbly. Serve hot. Recipe Source: Adapted from Carnie Wilson, "To Serve with Love."
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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